Matar ka Nimona – Ground Green Peas Curry cooked with Spices

Matar ka Nimona, a fresh green pea and potato curry in a tomato onion spices gravy, in a round brass bowl on a light brown background.

4.50 from 2 votes

Matar ka Nimona – Ground Green Peas Curry cooked with Spices

A classic recipe from Eastern Uttar Pradesh, Matar ka Nimona from green peas are a regular part of a winter meal in Awadhi cuisine. Fresh Green peas are pureed and cooked with whole spices and chunks of potato, in an onion tomato gravy

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: Awadhi, Eastern Uttar Pradesh, Indian, North Indian

Keyword: Green Peas, Matar ka Nimona, Nimona, Peas Curry

Servings: cups

Calories: 238kcal

Author: Sujata Shukla

Ingredients

3 cups Green peas coarsely ground preferably on grinding stone
1 cup Potato cubed into 1" slices
3 tablespoons Vegetable oil sunflower or mustard oil
½ teaspoon Fenugreek seeds /methi
4 Cloves crushed
1 inch Cinnamon /Dalchini
8 Black peppercorns crushed
2 Big Black cardamom /Badi Elaychi
½ cup Onion sliced small
½ inch Ginger piece minced
6 cloves Garlic minced
½ cup Tomato diced
½ teaspoon Turmeric powder
1 teaspoon Coriander Powder /dhania powder
1 teaspoon Red chili powder
1 teaspoon Garam masala powder fresh
1 Bay leaf /Tej Patta
¼ cup Coriander leaves /Dhania leaves/ Cilantro - minced
2 cups water or less as may be required
to taste salt

Instructions

Preparation

Peel and slice the onion into small slices (about 1 cm), and tomato into slightly larger ones (about 2 cm) so that their colour shows through the green nimona. Peel and mince (slice thinly into very small pieces) ginger and garlic. Mince coriander leaves including tender stalks. Peel and dice the potatoes into 2-3 cm long cubes and place in water till required.
Crush the whole spices well, i.e. the peppercorns, clove, cinnamon and cardamom and set aside.
Shell the peas and grind the raw/frozen peas coarsely on a flat stone, using very little water. You need to break the peas, not liquidise them. If using a processor (please refer my remarks in the post above), puree the peas using as little water as required, till you get a thick paste. You may need about 3 tablespoons of water for each cup of shelled peas.

Making Matar ka Nimona

Heat the oil in a thick bottomed pan or in the pressure cooker, if using (please see my remarks in the post above). Sunflower oil or mustard oil, either are good in this recipe. I would not recommend oils such as sesame or coconut oil as they will impact the authentic flavours.
Add the methi (fenugreek) seeds in the hot oil, and saute for 1 minute or till they begin to redden.
Add all the crushed whole spices and sauté for 1 minute on low flame
Add onions, sauté on low flame for 5 minutes till they begin to brown
Next the ginger, sauté for 30 seconds and then add garlic, sauté for 30 seconds.
Add tomatoes, sauté for 1 -2 minutes or till the oil begins to separate at the sides.
Add the spice powders: turmeric powder, coriander powder, chili powder and garam masala powder. Sauté for 1 minute, on low flame, stirring the powders well into the onion tomato gravy.
Add the potatoes, stir briskly for 2 minutes so that they are covered with oil and masala.
Finally add the pureed peas, stirring briskly for 5 minutes.
The flavours of nimona are enhanced when potatoes, masala and peas are stirred and sauteed well.
Add minced coriander leaves and the whole Bay leaf, stir once.
Pour enough water to cover the nimona, and then about a centimetre more, above the surface.
Add salt, check the taste and add a little more as required.

Making Nimona in a Pan

If making the nimona in a pan, bring it first to a boil, and then simmer for about 10 -15 minutes on low flame, checking that the peas are well cooked.
Keep stirring frequently, add a little water if you find it is becoming dry. Ensure it does not 'catch' at the bottom of the pan as the water dries up. The consistency should be like a thick dal.

Making Nimona in Pressure Cooker

If using a Pressure cooker, cook till 1 whistle on high and then turn off the heat.
Let the cooker release steam and open on its own so that nimona is cooked. It is best to move the cooker away from the hot gas ring once you turn it off, so that the nimona cooks without burning and catching at the bottom of the pan and also reduce risk of overcooking.

To Serve Nimona

Transfer matar ka nimona to a serving dish and serve hot with chappati or rice

Nutrition